Instructions: Prepare chocolate filling & set aside. Combine 1 cup flour, sugar & yeast in large bowl & set aside. Combine milk, water & butter in saucepan & cook over low heat until very warm (120-130) degrees, the butter does not need to melt. Add to dry ingredients, beat 2 mnutes on medium speed. Add to dry ingredients, beat 2 minutes on medium speed. Add enough flour to make a stiff dough. Cover & allow to rest for 20 minutes.

Turn dough onto a well floured board; roll into an 18x10 rectangle. Spread with chocolate filling lengthwise down center third of dough. Cut 1" wide strips diagonally along both sides of filling to within 3/4" of filling. Alternately fold opposite strips of dough at an angle across filling. Alternately fold opposite strips of dough at an angle across filling. Transfer to a greased cookie sheet. Shape into ring stretching slightly; pinch ends together. Cover with wax paper brushed with vegetable oil; top with plastic wrap. Chill 1 1/2-2 hours. May chill overnight.

Let dough stand uncovered at room temperature for 10 minutes. Bake at 375 for 30-35 minutes or until lightly browned. Remove from kaing sheet & cool on wire rack. Brush with melted butter or drizzle with Confectioners Sugar Glaze.

Chocolate Filling: Combine chocolate chips, sugar & evaporated milk in small saucepan. Cook over low heat stirring constantly until chips are melted & mixture is smooth. Stir in nuts, vanilla & cinnamon. Cool.

Confectioners Sugar Glaze: Beat confectioners sugar, butter, vanilla & milk in small bowl, until glaze is smooth & of desired consistency.

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